1 c red 9uinoa
2 tbs white balsamic vinegar
1 ts Dijon mustard
1 small shallot, finely chopped
1/ 4 c extra-virgin olive oil
1/2 ts kosher salt
1/ 4 ts freshly ground black pepper
2 c peeled, diced English cucumber
2 c peeled, diced cooked beets
1 c small grape tomatoes, halved
1/2 c toasted chopped walnuts
1 c crumbled blue cheese
In a small pot bring the quinoa to boil with two cups water. Lower heat and simmer covered for fifteen minutes. Remove from heat, and let cool completely.
Whisk together the vinegar, mustard, shallot, salt and pepper. Whisk in the olive oil. Pour over the cooled quinoa. Add the remaining ingredients, toss to combine.